Almond Cake with Berries Reviews

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users rating3.5/4

I made this for our Gourmet and it is wonderful. I used - 1/2 teaspoon almond extract + 1/4 teaspoon vanilla for the 3/4 teaspoon vanilla. I added all the sugar to the almonds by mistake but it didn't seem to effect the outcome. 18 minutes in the oven - perfect. I served with whipping cream.

I made this cake last night
for colleagues and they
loved it. I increased the
almond extract to 1/4
tsp; next time I'll add
some to the batter as
well. There were no
blackberries in the store
so I used blueberries,
raspberries, and
strawberries (which I
sliced). Excellent. Be
careful when the cake's in
the oven. My oven
thermometer is pretty
precise, and the cake was
done before 18 minutes.

Made this as an Epiphany cake with a 'bean' in it. I used almond meal instead of ground almonds and took advice of others in doubling the almond extract and reducing the vanilla by half. It tasted very good,had a nice crunch to it and was a big hit with a sauce made of fresh blackberries, raspberries, 1/2 cup sugar and juice of 1/2 lemon plus its' zest.

I made this in February but forgot where I got the recipe; glad to find it again! Because fresh berries were not available I used frozen mixed berries; cooking on top of stove with some sugar added simmering just until reduced down a bit. Set aside to cool. I cut in triangular slices to serve and then added the berry mixture to each individual serving. A dollop of whipped topping 'hide' the fact that the berries were frozen instead of fresh. It was a delicious, light dessert I served after a stir-fry meal. Can't wait to try it again with fresh berries in season! Easy and immpressive lighter cake. Highly recommend it!

Just delicious! For the berries, I tossed a mix of strawberries, blueberries, blackberries and raspberries in Framboise liqueur, mint, sugar and lemon juice. Can't wait to serve this again - perhaps as individual cakes...